Just to the east of Flushing, the home of New York City's largest and fastest-changing Chinatown, is a sprawling neighborhood that boasts many of the city's most interesting Korean restaurants and food shops. We hesitate to call it a Koreatown. Compared with the few dense blocks of Manhattan's Koreatown, this part of Queens has a more open feel, with modest buildings, wider streets and more sunlight. Here, in the late 1700s, the Murray family owned a nursery of more than 100 acres filled with trees and other plants imported from around the world. In the late 1800s, when the nursery gave way to residential development, the burgeoning neighborhood was named for the family: Murray Hill.

New York City has many Chinatowns; how many is a matter for dispute. While the oldest and most famous is in Manhattan, southern Brooklyn now boasts two such neighborhoods – or maybe three, depending on who's counting. Without a doubt, however, the city's largest and fastest-changing Chinatown surrounds the eastern terminus of the 7 train in Flushing, Queens. One measure of Flushing's vibrancy is the variety of spoken languages. Flushing is home to speakers of Mandarin, Shanghainese, Fujianese, Cantonese, Taiwanese and many other Chinese languages and dialects. The neighborhoods immediately to the east are densely populated with Korean speakers; in much smaller numbers, we also find speakers of other East, South and Southeast Asian languages.

The loss of the world’s first baijiu-themed bar, Beijing’s Capital Spirits, to hutong landlord issues last year refocused the spirit’s lens on Shanghai, where bars are incorporating the grain alcohol into their drinks program. Baijiu may be the most-consumed spirit in the world – thanks mostly to China’s massive population – but its name has only recently started to make waves outside the country. This growing recognition is in part thanks to the trend of mixing baijiu into cocktails. At Healer Bar, this blending of Eastern flavors with Western drinking culture is a deliberate choice that is meant to educate as well as inebriate.

Like a lot of us, the Galicia family was looking forward to 2020. Farming along the city’s southern canals for generations, they are stewards of the chinampa agricultural system, one of the oldest on the planet. For the past eight years they have been slowly converting their man-made plot – built on top of the city’s shallow lakebeds – into a fully organic farm. When they first started they could barely afford a hose to water the plants. Now they have their own DIY biodigester (a device that turns decomposing matter into natural gas), several biofilters on a small side canal that runs along their property and a large greenhouse that covers one section of the harvest during Mexico’s hottest months.

A few intrepid trajinera (gondola) operators sit along the Cuemanco Dock, waiting for tourists to take through the canals. We’re in Xochimilco, the southern-most borough of Mexico City. It’s a popular weekend destination for trajinera rides, when entire extended families float along the canals, drinking micheladas (beer cocktails) and eating elotes (grilled whole corn cobs) sold off canoes. But this weekday morning is quiet. As the morning fog burns off, we set out on a green, motorized trajinera into Xochimilco’s Natural Protected Area. Before it was a preferred weekend getaway for chilangos, Xochimilco was the agricultural heart of the Aztec capital Tenochtitlan. Our destination is a chinampa, a man-made agricultural plot that “floats” on the city’s shallow lakebeds.

Several weeks ago, we visited the ecological reserve of Xochimilco to meet some of the people who are trying to make a difference in food production in Mexico City. Aboard a colorful trajinera, or boat, we enjoyed a delicious salad made with local produce, as well as chicharrón, guacamole and locally produced cheese while Ricardo Rodriguez, owner of De La Chinampa, explained to us what the project is all about. “We’re trying to connect producers with consumers. What we do is bring the food from the soil to the table, always making sure the small and local producers benefit from this trade and keeping in mind where the food comes from and its history. Our main goal is the ecological restoration of the zone through the commercialization of the local products.”